Tropical Pineapple Cupcakes

Servings: 18

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1-1/2 cups all purpose flour

1-1/2 teaspoons baking powder

2 tablespoons Melted Butter

2 pounds confectioners' sugar

8 ounce cream cheese, softened

4 Eggs, plus 1 Egg Yolk

1 cup granulated sugar

18 maraschino cherries

1 quart #milk

1/2 cup crushed pineapple with juice

20 ounce can pineapple chunks (each chunk cut in half)

pineapple rings (garnish, cut into wedges)

1/4 teaspoon salt

1/2 teaspoon vanilla

1 teaspoon Pure Vanilla Extract

Equipment:

muffin liners

bowl

oven

wire rack

Cooking instruction summary:

  1. For the Cupcakes:
  2. Preheat oven to 350 degrees.
  3. Line cupcake tin with 18 cupcake liners and set aside.
  4. In a medium bowl combine the flour, baking powder and salt.
  5. Beat together the butter and sugar until fluffy.
  6. Add the vanilla and eggs one at a time until well combined.
  7. Add the flour mixture alternating with the milk.
  8. Mix until just combined.
  9. Add 1 teaspoon of batter to the bottom of each cupcake liner. Add a cherry.
  10. Top with 1 tablespoon of batter.
  11. NOTE: This batter is thick. In order to spread the batter easily dip finger tips in water. Then spread.
  12. Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)
  13. Top with another tablespoon of batter.
  14. NOTE: You'll need to use the same spreading method you did for the first layer.
  15. Bake 20 - 23 minutes.
  16. Cool on wire rack in cupcake pans.
  17. Frost with pineapple cream cheese frosting when completely cooled.
  18. Top with a pineapple wedge (optional).
  19. For the Pineapple Cream Cheese Frosting:
  20. Cream together the cream cheese and butter until fluffy. Add the vanilla and pineapple and mix until well combined. Add the confectioners sugar 1 cup at a time. Store frosted goods in the refrigerator.

 

Step by step:


1. For the Cupcakes:Preheat oven to 350 degrees.Line cupcake tin with 18 cupcake liners and set aside.In a medium bowl combine the flour, baking powder and salt.Beat together the butter and sugar until fluffy.

2. Add the vanilla and eggs one at a time until well combined.

3. Add the flour mixture alternating with the milk.

4. Mix until just combined.

5. Add 1 teaspoon of batter to the bottom of each cupcake liner.

6. Add a cherry.Top with 1 tablespoon of batter.NOTE: This batter is thick. In order to spread the batter easily dip finger tips in water. Then spread.

7. Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)Top with another tablespoon of batter.NOTE: You'll need to use the same spreading method you did for the first layer.

8. Bake 20 - 23 minutes.Cool on wire rack in cupcake pans.Frost with pineapple cream cheese frosting when completely cooled.Top with a pineapple wedge (optional).For the Pineapple Cream Cheese Frosting:Cream together the cream cheese and butter until fluffy.

9. Add the vanilla and pineapple and mix until well combined.

10. Add the confectioners sugar 1 cup at a time. Store frosted goods in the refrigerator.


Nutrition Information:

Quickview
408 Calories
4g Protein
8g Total Fat
80g Carbs
0% Health Score
Limit These
Calories
408k
20%

Fat
8g
13%

  Saturated Fat
4g
30%

Carbohydrates
80g
27%

  Sugar
70g
79%

Cholesterol
65mg
22%

Sodium
141mg
6%

Get Enough Of These
Protein
4g
9%

Selenium
8µg
12%

Vitamin B2
0.19mg
11%

Calcium
112mg
11%

Vitamin B1
0.16mg
11%

Phosphorus
103mg
10%

Vitamin A
371IU
7%

Folate
27µg
7%

Vitamin B12
0.39µg
7%

Vitamin D
0.79µg
5%

Potassium
160mg
5%

Iron
0.81mg
4%

Vitamin B5
0.44mg
4%

Vitamin B6
0.09mg
4%

Vitamin C
3mg
4%

Manganese
0.08mg
4%

Magnesium
15mg
4%

Vitamin B3
0.79mg
4%

Fiber
0.93g
4%

Copper
0.07mg
4%

Zinc
0.5mg
3%

Vitamin E
0.29mg
2%

covered percent of daily need
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